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Crustless Pumpkin Pie Recipe
Crustless Pumpkin Pie Recipe photo by Taste of Home
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Crustless Pumpkin Pie Recipe

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Traditional pastry crusts are loaded with fat, which makes pumpkin pie a rare treat for people watching their diet. This is a satisfying treat for everyone.—Thelia Busse, Cresco, Pennsylvania
TOTAL TIME: Prep: 10 min. Bake: 50 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 50 min. + cooling
MAKES: 8 servings

Ingredients

  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (12 ounces) fat-free evaporated milk
  • 1/2 cup egg substitute
  • 2 egg whites
  • Sugar substitute equivalent to 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/2 cup reduced-fat graham cracker crumbs (about 3 whole crackers)
  • Reduced-fat whipped topping and additional cinnamon, optional

Nutritional Facts

1 piece: 116 calories, 0g fat (3g saturated fat), 2mg cholesterol, 166mg sodium, 16g carbohydrate (0g sugars, 0g fiber), 7g protein Diabetic Exchanges:1 starch, 1/2 fat-free milk

Directions

  1. In a large bowl, beat the first nine ingredients until well blended. Stir in cracker crumbs.
  2. Pour into a 9-in. pie plate coated with cooking spray. Bake at 325° for 50-55 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack. Garnish each serving with whipped topping and cinnamon if desired. Refrigerate leftovers. Yield: 8 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Crustless Pumpkin Pie in Taste of Home October/November 1996, p44


Reviews for Crustless Pumpkin Pie

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
hprivett
Reviewed Nov. 28, 2013

"What a delight! As a diabetic, this was perfect. My family loved it too! My husband was on cloud nine because he didn't have to deal with a crust! (he hates pie crust) This has been added as a permanent addition to my recipes! Thank you! I discovered, as a side note, that you can use hubbard squash as a great substitute to pumpkin. I also used 4 eggs instead of substitute and skipped the egg whites. Yum!"

MY REVIEW
lori1024
Reviewed Oct. 14, 2013

"Love this recipe! I will definitely be making this for the holidays!"

MY REVIEW
kittin797
Reviewed Nov. 21, 2012

"can the egg substitute & egg whites be eliminated and just use how many eggs?? I would love to try this as I really am not a crust person when it comes to pie!!"

MY REVIEW
sstetzel
Reviewed Nov. 11, 2012

"luvsvacations the first line says:
In a large bowl, beat the first nine ingredients until well blended. Stir in cracker crumbs. "

MY REVIEW
luvsvacations
Reviewed Nov. 11, 2012

"I was wndering what you did with the graham cracker crumbs - does it go in the pie mixture - it calls for the first 9 ingredients and that is the 10th item. thanks"

MY REVIEW
pdtomlinson
Reviewed Nov. 27, 2011

"Everyone loved it even those who were not diabetics"

MY REVIEW
matteliz@swbell.net
Reviewed Nov. 21, 2011

"I have made this a number of times. It is popular with my family. Since pumpkin pie is a custard filling, once it is well set it doesn't need the crust to hold it together. Who'd have thought?!"

MY REVIEW
mcrowder
Reviewed Dec. 1, 2010

"Turned out great!"

MY REVIEW
nikkilar
Reviewed Oct. 19, 2010

"It was awesome, my mom is newly diabetic and we are trying to find recipes she can have. Especially since she likes to bake. This one turned out good."

MY REVIEW
onemuffinmagic
Reviewed Jan. 30, 2009

"I used a 9 inch deep dish pie pan and it came out great."

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